If you refrigerate the dough, remove it 30 to 45 mins before you begin
to shape the pizza.

Don't just put flour on the peel, rub flour onto the bottom of the
rolled out dough before putting it onto the peel.

Cooking in the Uuni.

For dough with 65% hydration the high setting is too high. The rim
of the pizza gets charred after 20 seconds and the bottom is burned.
The medium setting works much better, with about 25-35 seconds
cooking time between rotations.

Ingredients

Directions

If using dry yeast activate it according to directions with the
lukewarm water.

Add all ingredients into a bowl. Knead with your hands until well
combined, approx 3 minutes, then let rest for 15 minutes. Knead rested
dough for 3 more minutes.

Cut up dough and shape into balls. Place on a heavily floured
surface and cover with a dampened cloth. Let proof for 3-4 hours at
room temperature, or 8 to 24 hours in the refrigerator. If
refrigerated, allow dough to come to warm to room temperature for 30 to
45 mins before shaping.

Ingredients

Directions

If using dry yeast activate it according to directions with the
lukewarm water.

Add all ingredients into a bowl. Knead with your hands until well
combined, approx 3 minutes, then let rest for 15 minutes. Knead rested
dough for 3 more minutes.

Cut up dough and shape into balls. Place on a heavily floured
surface and cover with a dampened cloth. Let proof for 3-4 hours at
room temperature, or 8 to 24 hours in the refrigerator. If
refrigerated, allow dough to come to warm to room temperature for 30 to
45 mins before shaping.

Directions

Whisk together flours, salt, sugar, and yeast in a large bowl.

Incorporate water and olive oil with your hands or with a dampened
stirrer until flour is fully hydrated and there are no dry lumps.

Drizzle some olive oil around the perimeter of the dough to prevent
sticking. Cover with plastic wrap and store in a warm, dry place, such
as an oven with the pilot light on, for 12 to 24 hours to let rise.

Punch down dough, turn out onto a surface lightly dusted with bread
flour, and let rest for 20 min. Divide dough into 4 rounds of equal
size. Place each round on a heavily floured cotton (not terrycloth) tea
towel, flour the top of each round, and fold up the edges of the towels
to cover. Let rest for 1 to 2 hours.

Working quickly to prevent sticking, turn out dough rounds one at a
time onto a heavily floured cookie sheet and roll out as thinly as
possible. You don't have to make a perfect circle of dough.